Pasta With Lentils And Chard Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
12 oz: swiss chard,
1 cup: lentils -- rinsed and,
1: drained,
1 medium: onion -- finely chopped,
2 cloves: garlic -- minced or,
1: pressed,
1 teaspoon: cumin seeds -- coarsely,
1: crushed,
1/2 teaspoon: crushed red pepper flakes,
1/8 teaspoon: coarse ground black pepper,
2 cup: water,
12 oz: dry linguine,
1: salt,
6 oz: neufchatel cheese -- room,
1: temperature,
1: grated parmesan cheese --,
1: optional,
Directions:
Rinse and drain chard well. Trim off coarse stem ends; then cut stems
crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and
refrigerate. In a 3-quart or larger electric cooker, combine chard stems,
lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.
Pour in water. Cover and cook at low setting until lentils are tender when
mashed with a fork (6 to 7 hours). Cut chard leaves crosswise into
1/2-inch-wide strips; stir into cooker. Increase heat setting to high;
cover and cook until chard is wilted and bright green (about 15 minutes
more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling
water just until tender to bite (10 to 12 minutes); or cook according to
package directions. Drain well; pour into a warm wide 4-quart bowl. Season
lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to
linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if
desired. Makes 6 servings.
Recipe By : Sunset Crockery Cookbook - Page 73
From: Gerald Edgerton
Yield: 6 servings
Source from luhu.jp
crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and
refrigerate. In a 3-quart or larger electric cooker, combine chard stems,
lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.
Pour in water. Cover and cook at low setting until lentils are tender when
mashed with a fork (6 to 7 hours). Cut chard leaves crosswise into
1/2-inch-wide strips; stir into cooker. Increase heat setting to high;
cover and cook until chard is wilted and bright green (about 15 minutes
more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling
water just until tender to bite (10 to 12 minutes); or cook according to
package directions. Drain well; pour into a warm wide 4-quart bowl. Season
lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to
linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if
desired. Makes 6 servings.
Recipe By : Sunset Crockery Cookbook - Page 73
From: Gerald Edgerton
Yield: 6 servings
Source from luhu.jp